YES YES YES. I must eat this for breakfast, lunch, and dinner.
We’re in serious peak fruit amazingness right now! I go to the farmer’s market and CANNOT control myself when it comes to these perfectly juicy, sweet, flavorful peaches!
GIMME ALL THE PEACHES!
This recipe is so so easy, it’s hardly even a recipe. Just toast some bread, (try not to eat it all before you assemble the crostini), top it with creamy burrata, fresh sliced peaches, crushed pistachios, a drizzle of honey, and some fresh cracked black pepper. Yes, pepper!
Speaking of summer, how it is possible that summer is almost over? Life is literally flying by my face and I just can’t seem to slow down time.
However, the hours between nap time and dinner time seem to neeeeeeeever end; with my 3 1/2 and 17 month old strongly vying for my attention. In those moments 7pm can’t come soon enough. Which of course only leaves me a couple of short hours to shove five or six of these crostinis in my face, crash on the couch, and fall asleep watching the bachelorette. Which, will actually now be replaced with Bachelor is Paradise.
I know, I’m a terrible person.
You’d think I’d be a little bit more embarrassed. I’m not.
Sorry I’m not sorry.
- 10 slices ciabatta bread
- 2 tablespoon olive oil
- Sea salt
- Fresh cracked pepper
- 16 ounces burrata
- 2 ripe peaches, thinly sliced
- 1/2 cup crushed pistachios
- 1/4 cup honey
- 1) Preheat oven to 375 degrees. Brush olive oil lightly on both sides of sliced bread, then sprinkle with sea salt and pepper. Bake for 10 minutes or until golden brown. Flip bread half way through. Remove from oven and set aside to cool.
- 2) Once bread has cooled, begin to assemble each crostini. Spread a large spoonful of burrata onto a slice of bread, place 3-4 slices of peach on top, add some pistachios, a drizzle of honey, and finish with a sprinkle of fresh cracked pepper. These are best served right away.
- *You can use any ripe fruit of your choice! Would also be great using white peach, plum, or nectarines!